Bite-Sized Eggplant Parms
/If you love Italian food as much as I do, you are going to LOVE these delicious little morsels! I often prepare them for cocktail parties or for cocktails before a dinner party. The last time I served them, they went out and were gone before I was able to join the crowd! I usually plan on 3 per person…But I may increase that!
Let’s Cook!
Ingredients (Makes 16 servings)
1 Large Eggplant
2 Eggs
S&P to taste
1/2 Cup Exta Virgin Olive Oil
1 16 oz Package of Belgioioso Sliced Mozzarella
Grated Parmesan Cheese (for sprinkling)
Tomato sauce of your choice (for a dab on top)
Crushed Red Pepper
Parsley (Optional)
Baking Sheet with Parchment Paper
1 1/2 inch Circle Cutter
Cast Iron Skillet
Have everything ready before you begin!
Preheat oven to 350 degrees
Have your pan ready! Heat 1/4 cup olive oil in a cast iron skillet on a medium low until just bubbling. You may need more.
Scramble two eggs in a bowl, season with S&P to taste
Pour breadcrumbs onto a flat surface
Place paper towels on a large plate in preparation for draining eggplant
Cook in batches careful to not to overlap
Have your selected size of circle cutter ready
Place parchment paper on a large sheet pan
Warm your sauce in a sauce pan.
You’re Ready!
Peel the eggplant and slice into 1/8” pieces
Immediately dip into prepared egg and coat both sides with breadcrumbs
Place in hot skillet turning until lightly brown. Place cooked eggplant on paper towel to drain. Wipe pan clean with paper towel and drizzle in fresh olive oil for next batch. Repeat.
Let all eggplant slices cool
Remove mozzarella slices from package. Pat moisture out of them with paper towel. On a cutting board, use your cutter to cut out circles. Set aside.
Do the same for all the eggplant slices. Sprinkle lightly with parmesan
Save scraps to use in an omelette!
Now the magic begins! Assembly time!
7. Sandwich one circle of mozzarella between two circles of eggplant. Set on parchment paper on sheet pan
8. Bake for 15 minutes. Watch carefully. Ovens vary so much! You know they are done and the cheese is heated through when you can see cheese slightly bulging from the sides. REMOVE
9. Let cool
10. For a perfectly neat food presentation cut again with clean circle cutter. They will be perfect! Top with warm sauce.
11. Sprinkle with crushed red pepper
Note: Don’t worry if they look wonky when you remove from oven. You can straighten them out and then re-cut when cool! So easy!
Plating and Serving Suggestions
Serve on a wood or marble cutting board or tray
White is always great as a background for this vibrant colour
Top with a tiny sprig of Italian parsley OR just load the plate up with parsley to food style and skip the pieces on the eggplant
For individual servings place two on a small app plate with a sprig of parsley
